Marinated Corn - cooking recipe

Ingredients

2 cans Shoe Peg corn, drained and rinsed
1 (2 oz.) jar pimento
1/2 c. chopped green peppers
1/2 c. chopped purple onion
1/2 c. chopped celery
1/2 c. sugar
1/2 c. oil (Wesson)
1/2 c. white vinegar
dash of pepper

Preparation

Heat sugar, oil and vinegar in saucepan to boiling point or dissolved.
Stir all ingredients together and refrigerate.
Will keep 1 or 2 weeks.